Effect of Packaging on Quality and Flavor of Fresh-Cut Perilla

被引：0

作者：

Zhang, Chao ^{[1
]}

Li, Yunfei ^{[1
]}

Wang, Yubin ^{[1
]}

Ma, Yue ^{[1
]}

Zhao, Xiaoyan ^{[1
]}

机构：

[1] Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Biol & Genet Improvement Hort Crops North, Beijing Vegetable Res Ctr,Minist Agr,Key Lab Urba, 9 Shuguanghuayuan Rd, Beijing, Peoples R China

来源：

2015 4TH INTERNATIONAL CONFERENCE ON ENERGY AND ENVIRONMENTAL PROTECTION (ICEEP 2015) | 2015年

关键词：

fresh cut; perilla; packaging; flavor; sensory; 1-METHYLCYCLOPROPENE; 1-MCP; ANTHOCYANINS; FRUTESCENS; MAP;

D O I：

暂无

中图分类号：

TE [石油、天然气工业]; TK [能源与动力工程];

学科分类号：

0807 ; 0820 ;

摘要：

The effect of packaging on the quality and flavor of fresh-cut perilla was evaluated. The packaging showed no significant influence on the shelf life of the perilla, that was 11d. The 1-MCP and MAP treatments hold the sensory features of the perilla, and the MAP treatment was more effective to avoid the loss of the greenness of the perilla leaf. The 1-MCP treatment was well maintained the original flavor of the perilla.

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收藏

页码：4504 / 4508

页数：5

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